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5 from 2 votes

Smoky Hickory Barbecue Pork Stew

With the BBQ sauce, fire-roasted tomatoes, smoked paprika and a pinch or Hickory liquid smoke, it's one or the most unique and delicious stews you'll ever enjoy. Recipe from Tom Venuto's Burn the Fat, Feed the Muscle Blog (www.BurnTheFatBlog.com)
Prep Time30 minutes
Cook Time8 hours
Course: dinner, Main Course
Cuisine: American
Keyword: hickory, pork, stew
Servings: 8
Calories: 391kcal

Equipment

  • slow cooker

Ingredients

  • 1360 g boneless center cut pork loin (roast) (48oz)
  • 2 tsp extra virgin olive oil
  • 160 g onion, diced (5.6oz/1 cup)
  • 411 g diced tomato, fire roasted (14.5oz can)
  • 432 g corn, reduced sodium (15.25oz can)
  • 425 g pinto beans (15oz can)
  • 127 g green chilis (or poblanos) (4.5oz can)
  • 709 ml chicken broth (or beef broth) (3 cups)
  • 240 g sugar free hickory BBQ sauce (recommended: G Hughes) (1 cup)
  • 2 Tbsp apple cider vinegar
  • 2 tsp hickory liquid smoke (optional)
  • 1 tsp smoked paprika (or to taste)
  • 1 tsp salt
  • 1 tsp black pepper

Instructions

  •  Cut fat off with sharp scissors or knife.
  • Heat oil in large (12") skillet. Cast iron works well.
  • Season both sides of loin with paprika, salt, pepper
  • Sear the first side of the pork loin for about 3 to 4 minutes. Flip and sear the other side for another 3 to 4 minutes. Sear edges about 1 to 2 minutes.
  • Cut loin into 4 pieces. Add to slow cooker set to low
  • Chop the onion and add to slow cooker
  • Add green chilis, beans, diced tomatoes, and corn.
  • Add beef broth (or chicken broth) and BBQ sauce. Add apple cider vinegar and liquid smoke (optional)
  • Stir. Slow cook 8 hours (up to 8.5 to 9 hours) on low
  • After 7.5 hours, transfer pork to cutting board. Shred or break into pieces
  • Add shredded pork back to slow cooker and stir
  •  Taste test and add more salt, paprika, black pepper and any other seasoning desired

Nutrition

Calories: 391kcal | Carbohydrates: 23.2g | Protein: 42.2g | Fat: 10.6g